Luncheon Ladies
TOTAL TIME: Prep: 20 min. + chilling
YIELD: 4 servings.
The character behind these salad gals was my mother. She'd serve them to my teachers each spring at a special lunch she hosted. I did the same when my children were little. Nowadays, I make them for my friends who love luncheon ideas like this.
—Harriet Rummel, Reynoldsburg, Ohio
Ingredients
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3 celery ribs
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4 hard-boiled large eggs
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12 whole cloves
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4 pimiento slices
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20 carrot curls
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4 tomato slices
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4 lettuce leaves
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2 cups chicken salad
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12 ripe olive slices
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8 whole pitted ripe olives
Directions
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1.
Cut eight 1-in. celery sticks and set aside. Cut eight 1-1/2-in. pieces from remaining ribs; with a sharp knife, make lengthwise cuts in each piece, as close together as possible, beginning 1/2 in. from one end. Place in ice water. Refrigerate until celery begins to separate, about 1 hour.
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2.
To form ladies, place each egg on a salad plate. Insert cloves into egg for eyes and nose. Add a pimiento for a mouth. Surround top and sides of egg with carrot curls for hair. Position a tomato slice below egg for the body. Tuck the narrow end of lettuce leaf under tomato for skirt.
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3.
Spoon 1/2 cup chicken salad under each lettuce leaf. Place three olive slices on each tomato for buttons. Drain frilled celery ribs; place next to tomato for arms. Place celery sticks below lettuce for legs. Place whole olives at ends of celery for shoes. Serve immediately.
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